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Tea-and-Currant Loaf

Yield 2 loaves, 8 servings per loaf (serving size: 1 slice)

Ingredients

  • 1 cup firmly packed dark brown sugar
  • 1 1/2 cups strong brewed tea
  • 3/4 cup dried currants
  • 1/3 cup raisins
  • 1/3 cup golden raisins
  • 1/4 cup candied orange peel
  • 2 teaspoons rum extract
  • 2 tablespoons margarine, melted
  • 1 egg, lightly beaten
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons grated lemon rind
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground mace
  • Vegetable cooking spray

Nutrition Information

  • calories 173
  • caloriesfromfat 11 %
  • fat 2.2 g
  • satfat 0.4 g
  • monofat 0.8 g
  • polyfat 0.6 g
  • protein 2.5 g
  • carbohydrate 36.6 g
  • fiber 0.9 g
  • cholesterol 14 mg
  • iron 1.7 mg
  • sodium 68 mg
  • calcium 56 mg

How to Make It

  1. Combine the first 7 ingredients in a medium bowl; stir well. Cover and let stand 8 hours. Add margarine and egg; stir well, and set aside.

  2. Combine flour and next 6 ingredients (flour through mace) in a large bowl; make a well in center of mixture. Add tea mixture to dry ingredients, stirring just until the dry ingredients are moistened. Divide the batter evenly between 2 (7 1/2 x 3 3/4-inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.

  3. Note: Loaves can also be made in 3 (5 x 3-inch) disposable foil pans for gift giving, if desired. Bake at 350º for 45 minutes.